POBM1333A - Bread maker Point - Free user manual and instructions
Find the device manual for free POBM1333A Point in PDF.
| Product Type | Bread Maker |
| Brand | Point |
| Model | POBM1333A |
| Dimensions (W x D x H) | 300 x 380 x 350 mm |
| Weight | 5 kg |
| Power Consumption | 700 W |
| Voltage | 220-240 V, 50/60 Hz |
| Maximum Bread Weight | 1 kg (2 lb) |
| Number of Programs | 12 |
| Crust Control | 3 levels (light, medium, dark) |
| Delay Timer | Up to 13 hours |
| Viewing Window | Yes, with interior light |
| Keep Warm Function | Yes (60 minutes) |
| Baking Pans | Non-stick removable pan |
| Kneading Blades | 2 removable kneading blades |
| Housing Material | Stainless steel and plastic |
| Safety Features | Automatic shut-off, cool-touch handle, overheat protection |
| Cleaning | Removable pan and blades dishwasher safe; wipe exterior with damp cloth |
| Spare Parts Available | Kneading blades, measuring cup, spoon, pan |
| Warranty | 2 years |
| Accessories Included | Measuring cup, measuring spoon, kneading blades, user manual |
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USER MANUAL POBM1333A Point
Thank you for purchasing your new POINT Bread Maker. These operating instructions will help you use it properly and safely. We recommend that you spend some time reading this instruction manual in order that you fully understand all the operational features it offers.
Read all the safety instructions carefully before use and keep this instruction manual for future reference.
Please read all the instructions and familiarize yourself with the features and operation of your unit before using the appliance. Make sure you read all the safety notes carefully and retain for future reference.
- Before using this appliance, ensure that the voltage of your electricity supply is the same as that indicated on the rating plate of the appliance.
- Check the appliance and the mains cable regularly for damage. If there is damage of any kind, the appliance should not be used. Do not repair the appliance yourself, always consult a qualified technician.
- Directly after bread making the appliance is HOT. Always use oven gloves when touching the appliance or the bread pan after baking.
- Do not immerse the appliance or the mains cable or plug in water or other liquids.
- Disconnect the unit from the power supply when not in use and before cleaning.
- Ensure that the mains cable does not touch any hot surface and that it does not overhang a table edge.
- Do not use attachments or accessories that did not come with this appliance, or that are not recommended by the manufacturer.
- Do not place the unit on or near a hot gas or electric burner, or in a heated oven.
- Do not touch any moving or spinning parts of the unit when baking.
- Never switch on the unit without the bread pan being properly placed and filled with ingredients. Do not dent or damage the bread pan. The appliance will not operate properly if damaged.
- Never beat the bread pan on the top or edge to remove the pan as this may damage the bread pan.
- Metal foils or other materials must not be inserted into the bread maker as this can give rise to the risk of a fire or short circuit.
- This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision.
- Do not cover the appliance when in use. At least 100mm clearance must be provided on all sides of the appliance.
- Do not use the appliance for any other uses than its intended use.
- Use the appliance only on heat resistant surfaces. If the work surface is excessively smooth the appliance should be placed on a non-slip mat.
- Do not use the unit outdoors.
- This appliance is for normal household use only. Do not use it for professional catering.
- The unit is not intended to be operated by means of an external timer or separate remote control system.
PRODUCT OVERVIEW
CONTROL PANEL
This indicates the program you have chosen. The operation time for each program.
OPERATION
START-UP
After the breadmaker is connected to the power supply, a beep will be heard and "3:00"
appears on the display after a short time. The arrow shows the default settings of 800g and MEDIUM.
START/STOP
Press the START/STOP button to start or stop the selected programs.
To start a program, press the START/STOP button once. A short beep will be heard and the two dots on the display will begin to flash.
All other buttons are inactive except the START/STOP
button after a program has begun. This feature will help to prevent any unintentional disruption to the operation of the program.
To stop the program, press the START/STOP button for approx. 2 seconds, then a beep will be heard.
PAUSE function
After the program has started up, you can press the START/STOP button to pause the program. These settings will be memorized and the working time will flash on the display.
Press the START/STOP button again to continue the program. The program will automatically start again in 10 minutes if no button is pressed.
Program menus
For setting different programs. Each time it is pressed (accompanied by a short beep), the 12 different program menus will appear in turns on the display. Select your desired program. The functions of the 12 program menus are as follows:
Program 1: BASIC
For white and mixed breads, it mainly consists of wheat flour or rye flour. The bread has a compact consistency. You can adjust the browning level by setting the TEMP button.
Program 2: FRENCH
For light breads made from fine flour. French bread requires special timing and temperatures to achieve that wonderful crispy, nicely browned crust. This is not suitable for baking recipes requiring butter, margarine or milk.
Program 3: WHOLE WHEAT
Whole wheat bread is a yeast bread that is made with a significant portion of whole wheat flour (50% or more), rather than with all white bread flour. Breads made from whole wheat flour are more nutritious because the flour is milled from the entire wheat berry (including the bran and the germ). Using whole wheat flour produces a bread that is brown to dark brown in color (when only whole wheat flour is used), and the breads are more flavorful and healthier than breads made with refined white flours.
Program 4: QUICK (the loaf size is not applicable)
Kneading, rising and baking loaf timings are less than Basic bread. But the bread baked on this setting is usually smaller with a dense texture.
Program 5: SWEET
The Sweet Breads setting is for baking breads with high amounts of sugar, fats and proteins, all of which tend to increase browning. Due to a longer phase of rising, the bread will be light and airy.
Program 6: GLUTEN FREE
The Gluten-free Breads setting is for baking gluten-free bread with high amounts of sugar, fats and proteins, all of which tend to increase browning. Due to a longer phase of rising, the bread will be light and airy.
Program 7: ULTRA FAST
The ultra fast setting allows you to prepare a white loaf in a reduced time period. This rapid program does a great job by producing bread as good as the ones produced on the standard three-hour program but in a much shorter time.
Program 8: DOUGH (the temperature and loaf size are not applicable)
Kneading and rising only, no baking. Remove the dough and use it for making bread rolls, pizza, steamed bread, etc.
Program 9: JAM (the temperature, loaf size and delay time are not applicable).
Directly press the START/STOP button once to begin working. The bread maker is a great cooking environment for homemade jams and chutneys. They make a wonderful complement to freshly baked bread! The paddle automatically keeps the ingredients stirring throughout the process.
Program 10: CAKE (the loaf size is not applicable)
Use the mixing action to ready a cake mixture from the requisite ingredients.
Kneading, rising and baking, but rising with soda or baking powder.
Program 11: SANDWICH
Kneading, rising and baking bread for sandwiches and for baking light texture bread with a thinner crust.
Program 12: BAKE (the loaf size and delay time are not applicable, but the operation time can be adjusted by pressing once, the time will increase or decrease by 1 minute. (The adjusted time range is 10-60 minutes.)
The bake setting is for baking only, which can be used to increase the baking time of selected settings. This feature is very helpful to set jams and marmalade.
COLOR
You can select a LIGHT, MEDIUM or DARK color for the crust. Press this button to select your desired color. This button is not applicable for the programs Dough and Jam program.
LOAF SIZE
Press this button to select the loaf size of the bread. Please note the total operation time may vary with different loaf sizes. This button is not applicable for the Quick, Dough, Jam, Cake and Bake programs.
DELAY function
If you want the appliance to start baking immediately you can set this button to set the delay time. You must decide how long it will be before your bread is ready by pressing the + or - . Please note the delay times should include the baking time of program, meaning, at the completion of the delay time, the hot bread is ready. First select the program and degree of browning, then press the “+” or “-” button to increase or decrease the delay time in increments of 10 minutes. The maximum delay time is 13 hours.
Example: Now it is 8:30 p.m, if you would like your bread to be ready in the next morning at 7 o'clock, i.e. in 10 hours and 30 minutes. Select your menu, color, loaf size then press the “+” or “-” to add the time until 10:30 appears on the display. Then press the STOP/START button to activate this delay program. You can see the dot flash and the display will count down to show the remaining time. You will get fresh bread at 7:00 in the morning. If you don't want to take out the bread immediately, the keep warm time of 1 hour will start.
Note: This button is not applicable for the Ultra fast, Jam and Bake programs. For time delay baking, do not use any easily perishable ingredients such as eggs, fresh milk, fruits, onions, etc.
KEEP WARM
Bread can be automatically kept warm for 60 minutes after baking. If you would like to take the bread out, switch the program off with the START/STOP button.
Add fruit automatically: Before operation, put the fruit in the ingredient pan, then the fruit will be added into the bread automatically when making bread.
MEMORY
If the power supply has been interrupted during the course of breadmaking, the program will continue automatically within 10 minutes, even without pressing the START/STOP button. If the interruption time exceeds 10 minutes, the memory cannot be kept. The breadmaker must be restarted.
NOTE: If the dough is no further than the kneading phase when the power supply was interrupted, you can press the "START/STOP" button to continue the program from the beginning.
ENVIRONMENT
The machine may work well in a wide range of temperatures, but there could be a difference in loaf size between a very warm room and a very cold room. We suggest the room temperatures should be between 15 and 34 degrees.
WARNING DISPLAY
- If the display shows "HHH" after the program has started, the temperature inside is still too high (accompanied by 5 beep sounds). The program has been stopped. Open the lid and let the machine cool down for 10 to 20 minutes.
- If the display shows "LLL" after pressing the START/STOP button (except the BAKE program), it means the temperature inside is too low (accompanied by 5 beep sounds). Stop the sound by pressing the START/STOP button, open the lid and let the machine rest for 10 to 20 minutes to return to room temperature.
- If the display shows "EEO" after you have pressed the START/STOP button, the temperature sensor is disconnected. Please check the sensor carefully by an authorized expert.
THE FIRST TIME USE
The appliance may emit some smoke and a slight smell when you turn it on for the first time. This is normal and will soon stop. Make sure the appliance has sufficient ventilation.
- Please check whether all parts and accessories are complete and free of damage.
- Clean all the parts according to the "Cleaning and Maintenance" section.
- Set the bread maker on BAKE mode and bake empty for about 10 minutes. Then let it cool down and clean all the detached parts again.
- Dry all parts thoroughly and assemble them. The appliance is now ready to use.
HOW TO MAKE BREAD
- Place the bread pan in position and turn it clockwise until it clicks into the correct position. Fix the kneading blade onto the drive shaft. It is recommended to fill holes with heat-resisting margarine prior to placing the kneaders, as this avoids the dough to stick below the kneaders and the kneaders could be easily removed from the bread.
- Place ingredients into the bread pan. Please keep to the order mentioned in the recipe. Usually the water or liquid substances should be added first, then add sugar, salt and flour.
Always add yeast or baking powder as the last ingredient.
Note: For the maximum quantities of flour and yeast to be used, please refer to the recipes.
Yeast or Soda
Dry ingredients
Water or liquid
Note: The maximum quantity of flour and yeast separately is 490g and 6g.
- With your finger make a small indentation on one side of the flour. Add the yeast into the indentation, make sure it does not come into contact with the liquid ingredients or salt.
- Close the lid gently and plug the power cord into a wall outlet.
- Press the Menu button until your desired program is selected. 6. Press the COLOR button to select the desired crust color.
7. Press the LOAF button to select the desired size (650g or 800g).
- Set the delay time by pressing the TIMER button. This step may be skipped if you want the breadmaker to start working immediately.
9. Press the START/STOP button to start working.
- For the Basic, French, Wholewheat, Quick, Sweet, Ultrafast, Cake and Sandwich programs, 10 beeps will sound during the operation. This is a prompt to you to add ingredients. Open the lid and put in some ingredients. It is possible that steam will escape through the vents slits in the lid during baking. This is normal.
- Once the program has completed, 10 beeps will sound, and the working light will
go off. You can press the START/STOP button for approx. 2 seconds to stop the process and take out the bread. Open the lid with oven mitts, firmly grasp the bread pan handle.
Turn the pan anti-clockwise and gently pull the pan straight up and out of the machine.
- Use a non-stick spatula to gently loosen the sides of the bread from the pan. Caution: The bread pan and bread may be very hot! Always handle with care and use oven mitts.
- Turn the bread pan upside down on a wire cooling rack or clean cooking surface and gently shake until the bread falls out.
- Remove the bread carefully from the pan and cool for about 20 minutes before slicing. It is recommended to slice bread with an electric cutter or serrated cutter. Not with a fruit knife or kitchen knife, otherwise the bread may be subject to deformation.
- If you are out of the room or have not pressed the START/STOP button at the end of operation, the bread will be kept warm automatically for 1 hour. If you would like to take the bread out, turn the program off with the START/STOP button.
- When not in use or after complete operation, unplug the power cable.
Note: Before slicing the loaf, use the hook to remove the kneading blade hidden at the bottom of the loaf. The loaf is hot, never use your hands to remove the kneading blade.
Note: If the bread has not been completely eaten, it is advised to store the bread in a sealed plastic bag or vessel. Bread can be stored for about three days at room temperature. For up to 10 days storage, pack the bread in a sealed plastic bag or vessel and then place in the refrigerator.
SPECIAL INSTRUCTION
11
Quick breads are made with baking powder and baking soda that is activated by moisture and heat. It is suggested that all liquids be placed in the bottom of the bread pan with the dry ingredients on top. During the initial mixing of quick bread, batters and dry ingredients may collect in the corners of the pan, it may be necessary to help the unit mix to avoid flour clumps. If so, use a rubber spatula.
2
The bread maker can bake a loaf within 1 hour using the ultrafast program. This setting can bake bread in 58 minutes. The bread is a little more dense in texture. The water should be hot water in the temperature range of 48-50°C. You must use a cooking thermometer to measure the temperature. The water temperature is very critical to the performance of baking. If the water temperature is too low, the bread will not rise to the expected size. If the water temperature is too high, it will kill the yeast prior to rising, which also will largely affect the baking performance.
CLEANING AND MAINTENANCE
Disconnect the unit from the power supply and let it cool down prior to cleaning.
- Bread pan: Rub the inside and outside with a damp cloth. Do not use any sharp or abrasive agents which might damage the non-stick coating. The pan must be dried completely prior to re-installing.
- Kneading blade: If the kneading blade is difficult to remove from the axle, fill the container with warm water and allow it to soak for approx. 30 minutes. The kneader can then be easily removed for cleaning. Also wipe the blade carefully with a damp cloth.
Please note both the bread pan and kneading blade are dish-washing safe components.
- Lid and window: clean the lid inside and outside with a slightly damp cloth.
- Housing: Gently wipe the outer surface of the housing with a damp cloth. Do not use any abrasive cleaner, as this would damage the highly polished surface. Never immerse the housing in water for cleaning.
- Before the breadmaker is packed away for storage, ensure that it has completely cooled down, is clean and dry, and put the spoon and the kneading blade in the drawer, and the lid is closed.
INTRODUCTION OF BREAD INGREDIENTS
1. Bread flour
Bread flour has a high content of gluten (so it can also be called high-gluten flour, which contains high protein). It has good elasticity and can keep the bread from collapsing after rising. As the gluten content is higher than common flour, it can be used for making larger sized breads with better inner fiber.
2. Plain flour
Flour that contains no baking powder. It is applicable for making express bread.
3. Whole-wheat flour
Whole-wheat flour is ground from grain. It contains wheat skin and gluten. Whole-wheat flour is heavier and more nutritious than common flour. Bread made from whole-wheat flour is usually small in size. Many recipes usually combine the whole-wheat flour and bread flour to achieve the best result.
4. Black wheat flour
Black wheat flour, also named as "rough flour". It is a kind of high fiber flour, similar to whole-wheat flour. To obtain a large size after rising, it must be used in combination with a high proportion of bread flour.
5. Self-rising flour
A type of flour that contains baking powder. It is normally used for making cakes.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the additive ingredients for making rough bread, which are used to enhance the flavor and texture.
7. Sugar
Sugar is a very important ingredient to increase the sweetness and color of bread. It is also considered as nourishment in yeast bread. White sugar is normally used. Brown sugar, icing sugar, or cotton sugar may also be used in some recipes.
8. Yeast
After the yeast process, the yeast will produce carbon dioxide. The carbon dioxide will expand the bread and soften the inner fibers. However, yeast fast breeding needs carbohydrates in sugar and flour as nourishment.
1 tsp. active dry yeast = 3/4 tsp. instant yeast
1.5 tsp. active dry yeast = 1 tsp. instant yeast
2 tsp. active dry yeast = 1.5 tsp. instant yeast
Yeast must be stored in the refrigerator, as the fungus in it will be killed at high temperature. Before using, check the production date and storage life of your yeast.
Return it back to the refrigerator as soon as possible after each use. Usually the failure of bread rising is caused by bad yeast.
To test to see whether your yeast is fresh and active, follow the below steps:
(1) Pour 1/2 cup warm water (45-50°C) into a measuring cup. (2) Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over the water. (3) Place the measuring cup in a warm place for about 10 mins. Do not stir the water. (4) The froth should be up to 1 cup. Otherwise the yeast is dead or inactive.
9. Salt
Salt is necessary to improve bread flavor and crust color. But salt can also restrain the
yeast from rising. Never use too much salt in a recipe. Bread will be larger if baked without salt.
10. Eggs
Eggs can improve the bread's texture, make the bread more nourishing and large in size.
NOTE: make sure the eggs are stirred evenly.
11. Grease, butter and vegetable oil
Grease can make bread softer but it will delay the storage life of the bread. Butter should be melted or chopped into small particles before using.
12. Baking powder
Baking powder is used for rising the UltraFast bread and cake. It can produce air, which will form bubbles to soften the texture of the bread.
13. Soda
Soda is similar to baking powder. It can also be used in combination with baking powder.
14. Water and other liquids
Water is an essential ingredient for making bread. Generally speaking, water temperatures between 20°C - 25°C are the best. Water can be replaced with fresh milk or water mixed with 2% milk powder, which may enhance the bread's flavor and improve the crust color. Some recipes may call for the use of juice for the purpose of enhancing bread flavor, e.g. apple juice, orange juice, lemon juice and so on.
MEASURING YOUR INGREDIENTS
One of the most important steps for making good bread is using the proper amount of ingredients. Always use measuring cup or measuring spoon to obtain accurate amounts, otherwise the end result of the bread will be affected.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solutions should be measured with measuring cups. Observe the level of the measuring cup with your eyes horizontally. When you measure cooking oil or other ingredients, clean the measuring cup thoroughly.
2. Dry measurements
Dry measuring must be done by gently spooning ingredients into a measuring cup and then, once filled, leveling off with a knife. Any extra amounts could affect the balance of the recipe. When measuring small amounts of dry ingredients, the measuring spoon must be used. Measurements must be level, not heaped, as this small difference could throw out the critical balance of the recipe.
3. Adding sequence
The sequence of adding ingredients should be abided by. Generally speaking, the sequence is: liquid ingredient, eggs, salt and milk powder, etc. When adding the ingredient, the flour can't be immersed by liquid completely. The yeast can only be placed on the dry flour.
And yeast can't mix with salt. After the flour has been kneaded for some time, a beep will prompt you to put the fruit ingredients into the mixture. If the fruit ingredients are added too early, the flavor will be diminished after a long time mixing. When you use the delay function for a long time, never add perishable ingredients such as eggs and fruits.
BREAD MAKER COOKBOOK
1. BASIC BREAD
| SIZEMATERIAL | 650g800g | |||
| 1 Water | 280ml280g340ml | 340g | ||
| 2 Oil | 2tablespoons24g | 3tablespoons36g | ||
| 3Salt | 1teaspoons7g | 1.5teaspoons10g | ||
| 4 Sugar | 2tablespoons24g | 3tablespoons36g | ||
| 5 Flour | 3 cups | 420g | 3 1/2 cups | 490g |
| 6 Ye a st | 0.5 teaspoons | 1.5g | 0.5 teaspoons | 1.5g |
2. FRENCH BREAD
| SIZE MATERIAL | 650g | 800g | ||
| 1 Water | 280 ml | 280g | 340 ml | 340g |
| 2 Oil | 2 tablespoons | 24g | 3 tablespoons | 36g |
| 3 Salt | 1.5 teaspoons | 10g | 2 teaspoons | 14g |
| 4 Sugar | 1.5 tablespoons | 18g | 2 tablespoons | 24g |
| 5 Flour | 3 cups | 420g | 3 1/2 cups | 490g |
| 6 Yeast | 0.5 teaspoons | 1.5g | 0.5 teaspoons | 1.5g |
3. WHOLE WHEAT BREAD
| SIZE MATERIAL | 650g | 800g | ||
| 1 Water | 260ml | 260g | 340ml | 340 |
| 2 Oil | 2tablespoons | 24g | 3 tablespoons | 36g |
| 3 Salt | 4teaspoons | 7g | 2 teaspoons | 14g |
| 4 Wholewheat | 1 cups | 110g | 2 cups | 220 |
| 5 Flour | 2 cups | 280g | 2 cups | 280 |
| 6 Brown Sugar | 2 tablespoons | 18g | 2 .5tablespoon | 23g |
| 7 MILKPowder | 2 tablespoons | 14g | 3 tablespoons | 21g |
| 8 Ye a st | 0.5teaspoons | 1.5g | 0.5 teaspoons | 1.5 |
4. QUICK BREAD
| SIZ MATERIAL | 800g | |
| 1 Water(40~50ml) | 320ml | 320g |
| 2 Oil | 2 | 24g |
| 3 Salt | 1.5teaspoons | 10g |
| 4 Sugar | 2tablespoons | 24g |
| 5 Flour | 3 1/2cups | 490g |
| 6 Yeast | 2 teaspoons | 6g |
5. SWEET BREAD
| SIZEMATERIAL650g800g | ||||
| 1 Water | 280ml260340ml | 340 | ||
| 2 Vegetable Oil | 2tablespoons24g | 3tablespoons36g | ||
| 3Salt | 1.5teaspoon10g2 | teaspoon14g | ||
| 4 Sugar | 3tablespoons36g | 4tablespoons48g | ||
| 5 Flour | 3 cups | 42031/2cups490 | ||
| 6Milkpowder | 2tablespoons14g | 2tablespoons14g | ||
| 7 Yeast | 0.5 teaspoons | 1.5g | 0.5 teaspoons | 1.5g |
6. GLUTEN FREE
| SIZEMATERIAL | 650g | 800g |
| 1 WATER | 280ml | 340ml |
| 2 OIL | 2tablespoons3tablespoons | |
| 3 SALT | 1 | 1 1 / 2 |
| 4.GLUTEN-FREE FLOUR | 3 cups | 4 cups |
| 5 SUGAR | 2tablespoons2tablespoons | |
| 6 YEAST | 2teaspoon | 1.5 teaspoon |
7. ULTRA FAST BREAD
| SIZEMATERIAL | 650g | |
| 1 Water(40~50) | 270ml | 270g |
| 2 Oil | 2tablespoons | 24g |
| 3Salt | 1teaspoon | 7g |
| 4 Sugar | 3tablespoons | 36g |
| 5 Flour | 3 cups | 420 g |
| 6 Yeast | 2teaspoon | 6g |
8. DOUGH
| SIZEMATERIAL | / | |
| 1 Water | 360ml | 360g |
| 2 Oil | 2tablespoons | 24g |
| 3Salt | 1.5 teaspoons | 10g |
| 4Refinedflour | 4 cups | 560 g |
| 5 Sugar | 2tablespoons | 24g |
| 6 Ye a st | 0.5teaspoons | 1.5g |
9. JAM
| SIZEMATERIAL | / | |
| 1Smashedstrawberry | 4 cups | |
| 2 Sugar | 1 cup | 230 |
| 3Puddingpowder | 1 cup | 150 |
10, CAKE
| SIZEMATERIAL/ | ||
| 1 Cake oil | 2tablespoons24g | |
| 2 Sugar | 8tablespoons96g | |
| 3 Egg | 6270 | |
| 4Self-raisingflour | 250g | |
| 5Flavoressence | 1teaspoon2g | |
| 6Lemonjuice | 1.310g | |
| 7 Ye a st | 1teaspoons3g | |
11, SANDWICH BREAD
| SIZEMATERIAL650g800g | ||||
| Water | 270 ml | 270g | 360 ml | 360g |
| Butter or margarine | 1.5 tablespoons | 2 tablespoons | ||
| Salt | 1.5 teaspoons | 10g | 2 teaspoons | 14g |
| Sugar | 1.5 tablespoons | 18g | 2 tablespoon | 24g |
| Dry milk | 1.5 tablespoons | 10g | 2 tablespoon | 14g |
| Bread flour | 3 cups | 420g | 4 cups | 560g |
| Dry Yeast | 1 teaspoons | 3g | 1 teaspoons | 3g |
112, BAKE
TROUBLESHOOTING
| Question&Answer Breadmaker | ProblemCauseSolution | ||
| Smokecomesout ofthebaking compartmentorout ofthevents | Theingredientssticktothe bakingcompartmentoronthe outsideofthebakingpan | Pullouttheplugandclean theoutsideofthebaking pan orthebakingcompartment. | |
| Thebreadgoes downinthemiddle andismoistonthe bottom | Thebreadisleftinthebread panfortoolongatimecausing toomuchwatertoevaporate. | Takethebreadoutassoon aspossiblewithoutkeeping itwarm. | |
| Itisdifficulttotake thebreadoutofthe bakingpan. | Thebottomoftheloafisstuck tothekneadingblade | Cleanthekneadingblade andshaftsafterthebaking. Ifnecessary,fillthebaking panwithwarmwaterfor30 minutes,thenthekneading bladecanbeeasilyremoved andcleaned. | |
| Theingredientsare notmixedorthe breadisnotbaked correctly | IncorrectprogramsettingChecktheselectedmenu andtheothersettings. | ||
| TheSTART/STOPbuttonwas touchedwhilethemachinewas working | Donotusetheingredients andstartoveragain | ||
| Longblackoutwhilethe machinewasworkin g | Donotusetheingredients andstartoveragain. | ||
| Therotationofthekneading bladeisblocked | Checkthatthekneading bladeisblockedby grains,etc.Pulloutthe bakingpanandcheck whetherthedriversturn.If thisisnotthecase,sendthe appliancetothecustomer service. | ||
| Theappliancedoes notstart.The displayshowsHHH | Theapplianceisstillhotafter thepreviousbakingprocedure | Pullouttheplug,takeout thebakingpanandleaveit tocoolatroomtemperature. theninserttheplugandstart again. | |
| Errorwiththe prescriptions | Thebreadrisestoo fast | to o much ye a st,to o much fl notenoughsalt | lo a/b |
| orseveralofthesecause | |||
| Thebreaddoesnot riseatallornot enough | Noyeastatallortoolittlea/b | ||
| oldorstaleyeaste | |||
| liquidtoohotc | |||
| theyeasthascomeintocontact withtheliquid | d | ||
| wrongflourtypeorstaleflour | e | ||
| toomuchornotenoughliquid | a/b/g | ||
| Thedoughrisestoo muchandspillsover the b a k i n g p a n Thedoughrisestoo muchandspills overthebakingpan | notenoughsugara/b | ||
| lthewateristoosofttheyeast fermentsbadly | f | ||
| t o o m u c h m i l k a f f e c t s t h e fermentationoftheyeast | c | ||
| Thebreadgoes downinthemiddle | Thedoughvolumeislarger thanthepanandthebreadgoes down. | a/f | |
| Thefermentationistooshortor toofastowingtotheexcessive temperatureofthewaterorthe bakingchamberortothe excessivemoistness | c/h/i | ||
| Heavy,lumpy structure | toomuchflourornotenough liquid | a/b/g | |
| notenoughyeastorsugara/b | |||
| t o o m u c h f r u i t , w h o l e m e a l o foneoftheotheringredients | b rb | ||
| oldorstaleflour,warmliquids makethedoughrisetooquickly andloaffallinbeforebaking | e | ||
| nosaltornotenoughsugar | |||
| toomuchliquid | |||
| Thebreadisnot bakedinthecenter | toomuchornotenoughliquida/b/g | ||
| t o o m u c h h u myi d i t | h | ||
| recipeswithmoistingredients,e.g. yogurt | g | ||
| Openorcoarse structureortoo manyholes | t o o m u c h w a t e r g | ||
| nosaltb | |||
| breadhumidity,watertoohoth/i | |||
| t o o m u c h lquidc | |||
| Mushroom-like, unbakedsurface | breadvolumetoobigforthe pan | a/f | |
| toomuchflour,especiallyfor whitebread | f | ||
| toomuchyeastornotenough salt | a/b | ||
| t o o m u c h s u g a r a/b | |||
| sweetingredientsbesidesthe sugar | b | ||
| Theslicesare unevenorthereare clumpsinthe middle | breadnotcooledenough(the vaporhasnotescaped) | j | |
| Flourdepositson thebreadcrust | theflourwasnotworkedwell onthesidesduringthekneading | g/i | |
| a)Measuretheingredientscorrectly.b)Adjusttheingredientdosesandcheckthatalltheingredientshavebeenadded.c)Useanotherliquidorleaveittocoolatroomtemperature.Addtheingredientsspecified intherecipeintherightorder,makeasmallditchinthemiddleoftheflourandputin thecrumbledyeastorthedryyeast,avoidlettingtheyeastandtheliquidcomeintodirect contact.d)Useonlyfreshandcorrectlystoredingredients.e)Reducethetotalamountoftheingredients,donotusemorethanthespecifiedmountof flour.reducealltheingredientsby1/3.f)Correcttheamountofliquid.Ifingredientscontainingwaterareused,thedoseofthe liquidtobeaddedmustbedulyreduced.g)Incaseofeveryhumidweatherremove1-2tablespoonsofwater.h)Incaseofwarmweatherdonotusethetimingfunction.Usecoldliquids.i)Takethebreadoutofthepanimmediatedlyafterbakingandleavitonthegridtocool foratleast15minutesbeforecuttingit.j)Reducetheamountofyeastorofalltheingredientdosesby1/4.k)Nevergreasethepan!l)Addatablespoonofwheatglutentothedough. | |||
SPECIFICATIONS:
Model: POBM1333A
Rated voltage: 220-240V~ 50Hz
Rated power: 550W
This symbol on the product or in the instructions means that your electrical and electronic equipment should be disposed at the end of its life separately from your household waste.
There are separate collection systems for recycling in the EU.
For more information, please contact the local authority or your retailer where you purchased the product.
Imported and Exclusively marketed by:
Power International AS,
PO Box 523, N-1471 Lørenskog, Norway
Power Norge:
https://www.power.no/kundeservice/
T: 21 00 40 00
Expert Danmark:
https://www.expert.dk/kundeservice/
T: 70 70 17 07
Power Danmark:
https://www.power.dk/kundeservice/
T: 70 33 80 80
Punkt 1 Danmark:
https://www.punkt1.dk/kundeservice/
T: 70 70 17 07
Expert Finland:
Program 3: Whole Wheat (Fullkornshvete)
Loaf Size (Brodstorrese)
Baking time for each program
OPERATION
START-UP
Program 3: WHOLEWHEAT (WHOLE WHEAT BREAD)
Program 5: SWEET (SWEET)
Program 6: GLUTEN FREE (GLUTEN-FREE)
Program 11: SANDWICH
Program 7: ULTRA FAST
- OPERATION
- START-UP
- START/STOP
- PAUSE FUNCTION
- PROGRAM MENUS
- PROGRAM 1: BASIC
- PROGRAM 2: FRENCH
- PROGRAM 4: QUICK (THE LOAF SIZE IS NOT APPLICABLE)
- PROGRAM 5: SWEET
- PROGRAM 6: GLUTEN FREE
- PROGRAM 7: ULTRA FAST
- PROGRAM 11: SANDWICH
- COLOR
- LOAF SIZE
- DELAY FUNCTION
- KEEP WARM
- MEMORY
- ENVIRONMENT
- WARNING DISPLAY
- THE FIRST TIME USE
- HOW TO MAKE BREAD
- SPECIAL INSTRUCTION
- CLEANING AND MAINTENANCE
- INTRODUCTION OF BREAD INGREDIENTS
- BREAD FLOUR
- PLAIN FLOUR
- WHOLE-WHEAT FLOUR
- BLACK WHEAT FLOUR
- SELF-RISING FLOUR
- CORN FLOUR AND OATMEAL FLOUR
- SUGAR
- YEAST
- SALT
- EGGS
- GREASE, BUTTER AND VEGETABLE OIL
- BAKING POWDER
- SODA
- WATER AND OTHER LIQUIDS
- MEASURING YOUR INGREDIENTS
- WEIGHING LIQUID INGREDIENTS
- DRY MEASUREMENTS
- ADDING SEQUENCE
- BREAD MAKER COOKBOOK
- JAM
- CAKE
- SANDWICH BREAD
- BAKE
- SPECIFICATIONS
- PROGRAM 3: WHOLE WHEAT (FULLKORNSHVETE)
- LOAF SIZE (BRODSTORRESE)
- PROGRAM 3: WHOLEWHEAT (WHOLE WHEAT BREAD)
- PROGRAM 5: SWEET (SWEET)
- PROGRAM 6: GLUTEN FREE (GLUTEN-FREE)
Brand : Point
Model : POBM1333A
Category : Bread maker